Essential Duties : (These duties represent a sample and may vary by position.)
• Demonstrates and teaches Culinary Arts in a classroom setting with professional kitchen equipment, food, beverage, and professional cookery, sanitation and professional Food Service Management.
• Provides instruction and course/program management in the overall knowledge and application of kitchen management with front and back of the house skills of the food service industry
• Demonstrates knowledge and implements a "hands-on" approach to critical thinking and problem solving skills needed for current and future food service industry employment standards.
• Prepares instructional materials, maintains equipment, and manages materials of instruction which maximize the resources needed to deliver effectively a diverse instructional program including student completion of the ServSafe® examination.
• Maintains sanitation and facility standards within a commercial kitchen environment consistent with Mecklenburg County Environmental Health Food and Facility regulations.
• Runs an organized and industry related entrepreneurship project while maintaining a classroom setting.
• Supports culinary extracurricular activities by attendance and/or advisory role.
• Attends scheduled faculty meetings, department meetings, curriculum meetings and training meetings.
• Participates in student recruiting opportunities, student orientation, open houses, instructional and student competitions (local, state and national), professional conferences and other events directed by the principal or culinary curriculum coordinator.
• Provides instruction in teamwork, communications, problem solving, decision making, and computer technology which relates to work place and higher education skills needed in the food service industry.
• Works with staff and post-secondary institutions to develop and maintain career pathways which prepare students for apprenticeship, licensure, community college, or university degree programs.
• Demonstrates an understanding of, and leads student experiences in, related student organizations.
• Contributes to the mission of the school by striving to attain school improvement plan and career completer goals.
• Works with employers and community groups to promote and advance technical skills.
• Creates an instructional environment that is conducive to the intellectual, physical, social, and emotional development of students.
• Communicates standards, achievements, and deficiencies to students and parents. Meets with students and parents.
• Maintains complete and accurate student academic, attendance, and disciplinary records. Monitors and assesses students' academic progress.
• Collaborates with school administrators, other teachers, para-educators, parents, and community members in the education of students.
• Instructs and demonstrates proper safety practices, procedures and standards.
• Creates and plans effective curriculum based projects and activities correlated with a specific construction concept in mind
• Collaborates in the identification, development, implementation and coordination of work study arrangements
• Demonstrates techniques to students as a group and one-on-one, helping them to complete lessons, assignments, projects, activities and evaluations.
• Provides students with clear expectations, continual feedback, and logical consequences.
• Provides students with opportunities to expand their skills and knowledge base
• Participates in field trips to post-secondary institutes, worksites, businesses and hands-on workshops
• Manages inventory control including purchasing materials, supplies, equipment and tools
• Performs related duties as assigned.
Qualifications/Licensure:
Residency License(s)
Required Degree Level: Bachelor's Degree
AND
24 credit hours in the Content area
OR
Passing the NC SBE Licensure Area Exam
AND
Completion of NCSBE Pre-service Requirements
AND
Enroll in EPP (Educational Preparation Program)
CTE Restricted License(s):
- Bachelor's degree in a related area and
OR
- Associate's degree in culinary arts such as Food Science, Culinary Arts, Dietetics, Food Service Management, and four years of industry-related work experience as described above within the past eight years
- ServSafe® Manager Certification
Preferred Credentials:
Professional Chef Certification
Professional Baking Certification
40 Hour Induction beginning Year One
# of Jobs 1.00
Teacher Scale Y
Term 10 Month
Licensure Area Family & Consumer Sciences (9-12)
Additional Job Information
Knowledge / Skills / Abilities:
- Knowledge of management and supervision
- Knowledge of local policies, state and federal laws relating to minors and employees
- Knowledge of technology; contract management
- Knowledge of methods and procedures of supervision and evaluation
- Knowledge of current educational theories and practices
- Demonstrates positive attitude toward job and remains a flexible and innovative team builder
- Skilled in assessment and using its data for teaching and learning
- Ability to analyze situations, determine possible options, and make appropriate decisions based on the facts
- Ability to work well under pressure while withstanding stress
- Ability to prepare and maintain accurate records
- Ability to communicate effectively verbally and in writing
- Ability to develop and compile records and reports
- Ability to establish and maintain working relationships with students, teachers, parents, and administrators
- Ability to manage multiple tasks
- Understanding the growth and development of assigned students
- Experience with Professional Learning Communities (PLCs)
- Experience with Smartboard© and other forms of technology
Certification Family and Consumer Sciences
Good communication skills
21st Century/real-world skills
Job Attachment View Attachment
In compliance with Federal Law, Charlotte - Mecklenburg Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of gender, race, color, religion, national origin, age or disability.